Pineapple-Mango Salsa over Grilled Halibut

Luscious mango nectar combined with pineapple chunks and diced fresh mango make a sweet but zesty marinade for halibut. Mixed with bell pepper, cilantro and lime peel this marinade renders the fish flavorful and moist.

Prep: 10 min | Cook: 10 min | Yield: 4 servings

Ingredients

Salsa

• 1 cup diced pineapple
• 3/4 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup diced mango
• 1/2 cup mango nectar
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon grated lime peel
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon

Halibut

• 4 (4 ounce) skinless halibut fillets
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon

Instructions

Salsa

1. Combine pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover.
2. Marinate in refrigerator for 1 hour.
3. Bring to room temperature.

Halibut

1. Place halibut fillets in a large freezer bag; add oil, lime juice and bouillon. Seal; gently shake bag to cover fillets in marinade.
2. Place in refrigerator for 30 minutes.
3. Heat grill or broiler.
4. Grill or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork.
5. Serve salsa over halibut.

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com